Indian spiced grilled potato wedges with step by step photos: These grilled potato wedges are light, flavorful, and addictive. Made with potatoes and a handful of common Indian spices, they make a great side dish, snack, or appetizer.
Most homemade potato wedges are either oven-baked or deep-fried. Grilling the wedges gives them the same satisfying crunch while adding a smoky, caramelized flavor that makes them stand out.
These grilled potato wedges are a favorite snack: a healthier alternative to fries, simple to make, and full of taste. They are soft and fluffy inside, perfectly crisp outside, and ready with just a few basic ingredients.
More potato recipes to try:
- Potato Fritters
- Roasted Baby Potatoes
- Aloo Bonda
Hungarian Potato Casserole is also a good option for a hearty potato dish.
Serving Suggestions
These masala grilled potato wedges are delicious on their own, but a dipping sauce elevates them further. A simple mix of vegetarian mayonnaise and red chili sauce works well, or use plain mayonnaise or any condiment you prefer.
Grilled Potato Wedges — Preparation Step By Step
- Wash, peel, and cut each potato in half lengthwise. Cut each half in half again so you get four large wedges per potato. You can also cut each potato into eight pieces; just keep the wedges uniform in thickness for even cooking.
- Boil the wedges in salted water until al dente—cooked through but still slightly firm to the bite.
- Drain, pat the wedges dry, and let them cool slightly so the spices adhere better.
- Season with sea salt, freshly ground black pepper, freshly crushed cumin and coriander seeds, and red chili powder.
- Toss the wedges to coat them evenly with the spice mix and set aside.
- Heat a grill pan and add butter or olive oil. Arrange the spice-coated wedges on the pan and grill until golden brown on all sides, turning occasionally for even color and crispness.
- Finish with a sprinkle of amchur (dry mango powder) or chaat masala and fold in chopped fresh cilantro. Serve hot.
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Recipe
Indian Spiced Grilled Potato Wedges | Masala Grilled Potato Wedges
Ingredients
- 2 medium-size potatoes
- sea salt to taste
- ⅓ teaspoon black pepper freshly ground
- ½ teaspoon cumin seeds freshly crushed
- ½ teaspoon coriander seeds freshly crushed
- ⅓ teaspoon red chili powder
- 2 tablespoon butter or olive oil
- ¼ teaspoon amchur/dry mango powder or chaat masala powder
- 1 teaspoon fresh cilantro/coriander leaves finely chopped
Instructions
- Wash, peel, and cut each potato into halves lengthwise, then cut each half again to make 4 large wedges. Keep pieces uniform for even cooking.
- Boil the wedges in salted water until al dente — cooked through but still slightly firm.
- Drain, pat dry, and let the wedges cool slightly so the spices stick better.
- Season with salt, freshly ground black pepper, freshly crushed cumin and coriander seeds, and red chili powder.
- Toss to coat evenly, then heat a grill pan with butter or oil. Grill the wedges until golden brown on all sides, turning occasionally.
- Sprinkle with amchur or chaat masala and fold in chopped cilantro. Serve hot.
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For precise values, consult a registered dietitian or use a nutrition calculator.